Instructions
Step 1
Preheat oven to 350°F. Grease and flour one MaryAnn cake pan.
Step 2
In a medium bowl, whisk together flour, baking powder, and salt.
Step 3
In a large bowl, at medium-high speed, beat the eggs until they begin to foam. Slowly, add sugar and beat until the mixture becomes thick and doubled in volume. About 6-8 minutes. Add vanilla and beat until just combined. Using a rubber spatula, fold in the flour mixture. Pour into the pan.
Step 4
Bake for 25 minutes or until the center springs back when lightly touched. Remove from oven. Allow to cool in the pan for 5 minutes. Carefully remove the cake from pan and set aside.
Step 5
Prepare the simple syrup. In a small saucepan, bring sugar and water to a boil. Stir constantly until sugar dissolves. Add cinnamon stick. Reduce heat, and simmer for 5 to 7 minutes. Remove from heat and cool completely.
Step 6
Prepare the cream. In a medium saucepan, stir together 2 ½ cups of cream, sugar, and salt. Over medium heat, bring the mixture to a simmer. In a separate bowl, whisk together the remaining ½ cup of cream, cornstarch, and egg yolks. Mix a little of the hot cream mixture with the egg yolk mixture, whisk constantly as you pour the hot cream to prevent eggs from turning into scrambled eggs. Add a little more cream mixture and continue mixing. Add the rest of the mixture and stir. Return mixture to the saucepan and bring to a boil. Stir constantly with a heat resistant rubber spatula until the mixture thickens.
Remove from heat and transfer to a heat-resistant bowl. Allow the cream to rest for 10 minutes. Add butter and vanilla. Mix until smooth. Strain cream into a bowl. Cover the cream with plastic wrap making sure it touches the surface of the cream so it does not form a skin. Refrigerate for about one hour.
Step 7
Brush simple syrup all over the cake until moist. Add cream on top. When ready to serve, evenly top the custard with 3 tablespoons of sugar. Heat with a kitchen torch until the sugar caramelizes. Garnish with fresh fruit and mint.
